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Snowy0wl

Make-Ahead Buttermilk Pancakes

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Fluffy but thin, tangy, delicate Best Make-Ahead Buttermilk Pancakes whip up with ease! The batter stores well in the refrigerator for up to 3 days, but the griddle fried pancakes also freeze well for added convenience. So, make this recipe and have pippin' hot, buttery pancakes even on the busiest of weekdays.

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Rate this recipe 4.4/5 (14 Votes)

Ingredients

  • 4 eggs
  • 1/4 pound unsalted butter, 1 stick, melted
  • 4 cups buttermilk (or 1/4 cup cider vinegar or fresh lemon juice added to 3 3/4 cups with milk, stirred and microwaved for 45 seconds)
  • 4 cups all-purpose flour
  • 2 to 4 tablespoons sugar, to taste
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Details

Servings 32
Preparation time 5mins
Cooking time 30mins
Adapted from foodiewithfamily.com

Preparation

Step 1

Combine all ingredients in your blender and process until smooth. Or you can do as I usually do adding all ingredients to a large pitcher and combining them with my stick blender. It’s the cheater’s way! The batter needs to be smooth. No one likes pockets of dry flour in a pancake! The consistency of the batter when I make it is about that of ketchup because we like thinner pancakes. If you like a fluffier, loftier pancake, you can add a couple tablespoons of flour to the batter, but make sure it’s still pourable!

Heat your griddle or frying pan until water sizzles on it and carefully butter or oil the surface. Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving room for it to expand. It can take as little as 1 minute per pancake on medium high but watch your heat. You can flip the cake when the bubbles that show up on the top pop and don’t fill back in. The second side will cook much faster than the first side, so do not walk away.

At 1/4 cup you make about 32 pancakes about 3-inches big, perfect for toaster!

Serve hot! To really ease the morning time crunch, you can also cool these off on a wire rack, stack them separated by waxed paper, and seal in a bag in the freezer for up to a month. To reheat, remove desired number of flapjacks from the freezer to a plate and microwave for about 30 seconds to 1 minute, depending on strength of microwave.

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